Tofu Saag Paneer with Chickpeas & Mango Chutney

Tofu Saag Paneer

with Chickpeas & Mango Chutney

dinner

Summer Recipes Dinner Tofu Nuts Leafy Greens Beans/Legumes Indian High-Protein Gluten-Free Winter Recipes Spring Recipes Quick and Easy Seasonal Menu
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
800
FAT
34g
CARBOHYDRATES
68g
PROTEIN
46g

MAIN INGREDIENTS

  1. 1 lemon
  2. 1 tbsp white miso paste
  3. 15.5 oz Wildwood® organic extra firm sprouted tofu
  4. 13.4 oz chickpeas
  5. 1 onion
  6. 1 oz fresh ginger
  7. 1 clove garlic
  8. 2 tsp curry powder
  9. 5.5 oz coconut milk
  10. 8 oz baby spinach
  11. ¼ cup mango chutney
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Marinate the paneer

Halve the lemon. Add lemon juice to a medium bowl with the miso paste. Mix with a fork until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Add the cubed tofu to the bowl with the miso mixture and toss to coat. Set aside to marinate until step 3.

2
Prepare the vegetables

Peel and dice the onion. Peel and mince 2 tsp ginger. Peel and mince the garlic. Drain and rinse the chickpeas.

3
Crisp the tofu

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the marinated tofu and cook until browned in places, about 3 to 5 minutes. Sprinkle tofu with a pinch of salt and transfer to a plate.

4
Start the saag

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced ginger, and minced garlic and cook until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute. Add the coconut milk, ¼ cup water, ½ tsp salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, about 3 to 5 minutes.

5
Serve

Add the tofu and chickpeas to the skillet with the saag and simmer on low until heated through, about 2 to 3 minutes. Divide the tofu saag paneer between large shallow bowls and top with mango chutney. Dig in!